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Vegan Spinach Potato Gratin served
Creamy and nutritious gratin with spinach and potatoes

Creamy Spinach & Potato Gratin

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Ultimate comfort food: hot, creamy, and filling. In this recipe, classic béchamel sauce meets iron-rich spinach and filling potatoes. Secret lies in silkiness of sauce connecting layers, and hint of nutmeg spice highlighting spinach character.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot (for boiling potatoes)
  • Skillet (for wilting spinach)
  • Small pot (for béchamel)
  • Whisk
  • Baking pan

Allergen Information

⚠️ Wheat (Flour)
⚠️ Soy (if soy milk used)

Instructions

1 ✓

Peel potatoes and boil whole in salted water for 15 minutes until half-soft. Drain and let cool.

Tip: If cooled, they slice much better without breaking.
2 ✓

Slice cooled potatoes into 1/4-inch rounds.

3 ✓

Wash spinach. Chop onion and garlic. Sauté onion in little oil, add garlic, then spinach, and stir until wilted.

Tip: Spinach volume collapses to fraction (water loss). If using frozen, squeeze liquid out thoroughly!
4 ✓

Make béchamel: melt butter, stir in flour, and fry until pale (don't brown!). Whisking constantly, gradually pour in milk.

Tip: This is 'roux'. Fat coats flour particles so when liquid is added, it doesn't clump but forms thick gel.
5 ✓

Cook sauce until thickened, remove from heat. Stir in salt, pepper, nutmeg, and half the grated cheese.

Tip: Nutmeg is classic pair for milky/creamy sauces, highlighting sweet notes.
6 ✓

Preheat oven to 350°F (180°C). In oiled pan layer: potato, salt, spinach ragout, béchamel. Repeat until finished. Close with béchamel and remaining cheese.

Tip: Béchamel top layer protects dish from drying.
7 ✓

Bake 30-35 minutes until top is golden brown and spotty.

Tip: Let sit before serving so layers firm up.

Recipe FAQ

Can I use other milk?
Yes, but oat milk or soy milk are most neutral for cooking. Coconut milk might be too sweet for this.
What if béchamel is lumpy?
Don't panic! Blitz with immersion blender and it will be smooth again.

Ingredients

  • 1 lb Fresh Spinach (or 14 oz frozen)
  • 1.75 lbs Potatoes
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 cups Unsweetened Plant Milk
  • 4 tbsp Vegan Butter
  • 3 tbsp All-Purpose Flour
  • 3.5 oz Vegan Cheese (shredded)
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Ground Nutmeg